Grain Free Recipe

Radicchio is an Italian chicory known for being bitter and spicy. Sadly, many people have bad encounters with it that scare them off from ever eating it again. Please don't be afraid of radicchio! Simply tame it by reining in its flavors. Set up this ingredient to shine and you and your family will be rewarded.

I'm deep into the preparation for the Eat Fat Lose Fat diet (by Sally Fallon and Mary Enig), and just realized that over the holiday I will run out of raw milk. One of the guidelines of the Eat Fat Lose Fat diet is to consume two calcium-rich foods per day with meals. Coconut Milk Tonic to the rescue!

If you cannot find, run out of, or don't wish to purchase raw milk, this coconut milk tonic is a good replacement as it has similar calories, calcium, and fats that whole raw milk has. Even with all of the dairy free milks that are available now, I find that this DIY homemade coconut “milk” is quick to make and cheaper than buying it at the store. More importantly it doesn't have a bunch of other ingredients that you don't want.

Coconut milk tonic is great on cereal, in oatmeal, and with meals. I find that if I drink this with a meal that I have less cravings between meals, and WAY LESS sugar cravings. There is something about having a serving of a calcium-rich food that does this to me.

For a truly homemade coconut milk, made from actual desiccated coconut go here.

Red bell peppers taste good, add color to dishes, and best of all, they're good for many of us. They're so easy to toss into dishes when they're on hand, but many of us don't regularly stock our vegetable pantries with them, so we find ourselves going back and forth to the store for them. Using this recipe to preserve fresh peppers will help you with this problem. If you're lucky enough to grow a lot of them during the summer months this is a also a great way to put some aside for a few months while you continue to eat fresh ones.

Omelets are invariably quick, satisfying and simple meals. They're a food we eat at every age and stage in our lives. For many of us, it's one of the first whole food meals we learn to depend upon, and often, we actually look forward to eating them. (I sure wish more of us felt the same way about liver, don't you?) [click to continue…]

Falafel is a standard food in many Eastern Mediterranean countries and is high in protein and fiber. Since it's vegetarian, it can be useful to have on the table when you need to provide a meatless alternative for friends or family members. You don't have to be a vegetarian to enjoy it though. It's much like a meatless meatball and can be enjoyed either alone, with other Mediterranean side dishes, or else in a sandwich.

I'm a huge fan of Middle Eastern food and this recipe was a welcome surprise to the usual fare. It's a truly unique version of one of my favorite foods too—tuna salad. Usually Mediterranean tuna salad is made with canned tuna packed in olive oil. To this is added beans, parsley, lemon juice and oil. Sometimes a few olive are tossed in on top. But this recipe, it's more like an American tuna salad—and we loved it! The entire platter was devoured in no time.

Tahini paste is made of hulled and ground up sesame seeds and is an ingredient commonly used in Greek, Middle Eastern, Israeli, Turkish and North African food. It is one of the main ingredients in hummus and baba ghanoush as well so this means it's likely you've had it before and you may not have even realized it! This recipe from Nourishing Traditions is so versatile and will add a Middle Eastern flair to even simple vegetables.

If you've been wondering about different ways to use your delicious homemade cream cheese, here's a great recipe to pair with it.

This recipe is easy, sweet, and good for you! It tastes delicious and is versatile. Use this spread for breakfast, a snack, or to serve alongside a cheese plate at your next party. Apricot butter was born to be served alongside cheese—at least in my opinion. Ok, it's not the only way to go, but it's a good place to begin. (It also tastes good with roasted pork or lamb.)

I know. Raw beef is not going to be for everyone. Yes, then there is that tiny matter of a raw egg yolk—or two. I simply cannot say this loudly enough: it is worth the plunge! Steak tartare tastes amazing, is filling, and is a whole food recipe that's difficult to argue with because it's simple, pure, and true.

Every so often I find a gluten-free (and dairy free) dessert recipe that's a traditional dish hailing from some other part of the world where they've simply never added wheat or any other kind of gluten to the recipe. When this happens, I'm grateful and I rejoice. These sweets often taste better than desserts where we're trying to replicate something we can no longer eat.

For some reason I thought seafood stock would be hard to make. However, after trying it I realized, it's actually the easiest and quickest of the broths to make homemade! Plus it tastes so good in soup recipes and sauces.

Liver is very nutritious and yet it's an often overlooked dinner item. Yes, it does have a strong flavor and taste, but, believe it or not, this is not a new problem. Cooks have been trying to alter and change the taste for generations and this recipe benefits from those efforts.

Do I have a treat for you today! This is a guest post from my new friend Joshua Gray. Joshua is a writer with a full knowledge of Weston A Price and real food techniques. He is the brother of Jessica Prentice, who wrote Full Moon Feast (it's on my bookshelf, love it) and who is credited with coining the term “locavore”. I think you'll enjoy this heartfelt story of Joshua's experience with kombucha.

This was a new soup to me but it’s a common nutritious soup eaten in many Eastern European countries. Don’t let its exoticness turn you away. It’s a cousin to borscht, and amazingly is also gluten free, low carb and grain free (primal).

Last week, my BFF and I made tomato sauce from fresh roma tomatoes, and canned them in mason jars in a water bath. We did about 52 quarts of sauce total! We started out doing things the HARD way, and then over the course of a couple hours eliminated steps until we were at the bare essentials. Learn how to can your own tomato sauce with our EASY method below, and SKIP the step of boiling and slipping the skins off of the tomatoes…

When I was a kid I absolutely LOVED Campbell's brand cream of mushroom soup. Back then, we just ate it as soup, not as an ingredient for other recipes as much. And it had a lot of mushrooms in it! Well I haven't tasted that soup for at least 6 years but now I know that it's actually easy (and way healthier) to make your own. And it doesn't take as long as you think!

I've been eating bulgogi (Korean barbecued beef) since before my twin girls came home from Korea 17 years ago. This dish is delicious with kimchi or any of the fermented vegetables, especially ginger carrots, or both! I didn't start making this at home until a year or two ago though, and I didn't realize how easy it actually was to make. Most restaurants use the regular soy sauce to marinate their meat instead of gluten free tamari, so it's hard to find a gluten free bulgogi out of the house.

The first time I had carpaccio (italian style raw beef), I was on a business trip in Israel. Business trips are great for trying new foods, since you're not footing the bill! I was a bit nervous eating raw beef, but Israel's treatment of beef is in general much better than the US. The taste of the raw beef with the sauce and the capers was amazing. And since the dish is raw it is such a cooling appetizer to have on a hot summer night, and the protein is very easily broken down by the body. It even can be a light dinner with a small salad on top and a piece of crusty bread.

I think this dish lends itself even better at home, where you can control more easily the quality of the beef. I use grass-fed beef filet for this dish, and it really is a great way to serve beef as an appetizer to guests when you don't want to spend a lot.

Are you so hot at night that cooking seems like a huge chore, and your appetite is low anyway? Gazpacho is the perfect hot summer evening start to a meal, or can even be a meal in itself with the addition of some fresh cold shrimp or prawns. It's a blended vegetable soup that is not cooked, and served cold. Super refreshing and tasty when you use the bounty of vegetables from summertime!

This is a simple yet rich sauce that takes advantage of all of the abundance of farm fresh eggs this time of year, and an easy alternative to making fussy hollandaise sauce. The sauce is great for so many different recipes… a sandwich spread, vegetable dipping, or even on meat or fish from the grill. Since the yolks are added raw for extra nutrition, ensure that the source of your eggs are super fresh. I get mine from a few different neighbors and farms around my area. The yolks are almost bright orange so they make this sauce a deep yellow!

Don't be afraid of the fat in this recipe… it's full of good fats and tons of nutrients, especially if you use homemade mayonnaise partly made with coconut oil.

I know that it's probably hot where you are right now (if you're in the US), but I couldn't resist this Nourishing Traditions recipe!

Here's what Sally Fallon has to say about this recipe: “In the German-speaking areas of Europe, housewives marinated beef or game several days in buttermilk before cooking it. The results are extremely tender and flavorful.”

Before this recipe, I had always made pot roast the ‘regular' way of just cooking the meat without marinating it in buttermilk. Let me tell you, the result with this recipe was a much different, basically melt-in-your-mouth pot roast! I'll never make it another way again.

Ranch dressing is my favorite, but I refuse to buy those packets of seasonings that may have questionable ingredients, not to mention those yucky bottled dressings with added sugar! So I developed this easy, inexpensive homemade (no sugar) ranch dressing recipe that literally takes less than 5 minutes to mix up and doesn't even require a blender or food processor. I should call this “Kim's Lazy Ranch Dressing” recipe.

I started making this blender dressing over a year ago, and it is the easiest and best salad dressing that I've ever made! This dressing is reminiscent of that Olive Garden (from what I remember) Italian salad dressing, except a bit creamier and less acidic. It's also packed with good fats, and lasts a long time in the fridge (a couple weeks for me). I love that there is no added mayonnaise in this dressing, it makes it own!

I found this post that went unpublished in early spring last year, and thought that you would enjoy it now since rhubarb is nearly ready! You can use only rhubarb, or combine with strawberries and/or raspberries for a yummy spring dessert. Below contains 4 recipes in one – compote (with or without berries), and mousse (with or without berries).

I'm getting CSA vegetables this year, and guess what was in my bag this week? Strawberries and rhubarb! The first of the season, as it's been a very wet spring. I knew that I'd need to make every rhubarb recipe in Nourishing Traditions. There are only two… compote and pie.